Herb crusted pickerel with roasted beet chips

This golden pickerel is coated with herb-infused breadcrumbs and served with a side of beet fries and caper aioli.

15 min
27 min




  1. Toss beet fries in olive oil and season with salt and pepper. In a large cast iron pan on medium heat cook for 3 minutes per side or until golden.
  2. Mix breadcrumbs with herbs and season with salt and pepper. Dust filets with flour. Mix eggs and milk and coat filets. Press filets into breadcrumbs.
  3. Heat a generous amount of olive oil and a nub of butter in a large cast iron pan on medium heat. Sauté for 2 minutes on each side or until golden.
  4. To make aioli, place mayonnaise, capers, mustard, dill, lemon juice and zest in a food processor and pulse for 1 minute.
  5. Neatly stack beet chips and top with golden pickerel. Add a dollop of aioli and some sprouts as garish.

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This looks good, I look forward to trying this at your restaurant, would love to win the 3 night at Cleveland House Ivo Tiberio

August 15, 2017 at 11:08 am

Can’t wait to try this recipe. Maybe I can even get my partner to like cooked beets as much as I do!

August 15, 2017 at 11:10 am

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